Rich and Savory Beef Doenjang Jjigae (Korean Soybean Paste Stew)
The Ultimate Recipe for Hearty Beef Doenjang Jjigae
Indulge in the deep, savory flavors of this beef Doenjang Jjigae, packed with tender beef and fresh vegetables. This comforting stew is perfect for a hearty dinner. Its rich aroma and satisfying taste will warm you up from the inside out, making it an ideal choice for any meal.
Stew Ingredients- 1.5 cups beef for stew (approx. 150g)
- 1 block firm tofu (approx. 300g)
- 1 stalk green onion (scallion)
- 1/3 zucchini
- 1/2 onion
- 1-2 Korean chili peppers (to taste)
- 1 potato
- 1/5 daikon radish (approx. 50g)
Seasoning & Broth- Rice water 500ml – 600ml (approx. 2.5 – 3 cups)
- 2 Tbsp Doenjang (Korean soybean paste)
- 1 Tbsp minced garlic
- 1 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- Rice water 500ml – 600ml (approx. 2.5 – 3 cups)
- 2 Tbsp Doenjang (Korean soybean paste)
- 1 Tbsp minced garlic
- 1 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes)
Cooking Instructions
Step 1
First, prepare all the vegetables for the stew. Dice the zucchini, onion, potato, and daikon radish into bite-sized cubes or half-moons. Slice the green onion diagonally, and finely chop the Korean chili peppers if using – they add a nice spicy kick according to your preference. Cutting the vegetables small helps them cook evenly and absorb the flavors better.
Step 2
Cut the block of tofu into large cubes, about 2-3cm. This size is ideal for stews as it holds its shape well during cooking. Avoid cutting them too small, as they might break apart.
Step 3
In a pot, add the 1.5 cups of beef for stew. Sprinkle a pinch of black pepper and stir-fry over medium heat until the beef is lightly browned. Browning the beef first enhances the depth of flavor in the Doenjang Jjigae.
Step 4
Once the beef is partially cooked, add the daikon radish, which takes longer to cook, and sauté for another minute. The radish will release a subtle sweetness into the broth, enriching the overall taste of the stew.
Step 5
Pour in about 2.5 to 3 cups (500-600ml) of rice water into the pot. Bring the broth to a boil. Once boiling, add 2 tablespoons of Doenjang and 1 tablespoon of Gochujang. Stir well until they are completely dissolved. Using rice water makes the broth smoother and more savory.
Step 6
When the daikon radish becomes somewhat tender and translucent, add the remaining vegetables (zucchini, onion, potato) and the tofu. Next, stir in 1 tablespoon of minced garlic and 2 tablespoons of Gochugaru. Let it simmer for a few minutes until all ingredients are tender and the flavors meld together. Delicious beef Doenjang Jjigae is ready! For an extra burst of aroma, you can add the sliced green onion and chili peppers at the very end and let it simmer briefly.
